No Bake-Cinnamon cheesecake – a delicious recipe with digestive biscuit, butter, sugar, cream cheese, whipping cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOR CRUST: put the buiscuits into the plastic bag and crush it using rolling pins.
2
Pour the crumbs into medium bowl and add the melted butter untill well combined.
3
Add the mixture into a cake pan (spring form pan) and press it and make as a base crust (chill it for 10-20 minutes)
4
FOR THE FILLING : Using the electric mixer beat the whipping cream until it get soft and fluffy in medium high speed.
5
(Dont over beat it)
6
On the other bowl combined the cream cheese and the whipped cream together.
7
Add the cinnamon flavor and vanilla extract.
8
Beat it with elextric mixer in a medium high speed.
9
Pour the mixture into the crust.
10
Smooth the top using knife or spatula.
11
Add bluberry and raspberry jam on top as a toppings :) Refrigerate it for 2 1/2 - 3 hrs.
12
Serve and enjoy!
769
kcal
Calories
68
g
Fat
27
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150 grams digestive biscuit /graham buiscuits, 85 grams melted butter (salted or original), 30 grams granulated sugar, 300 grams cream cheese (any choice of brand), and more.
Yes, No Bake-Cinnamon cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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